Why do Cantonese people cook the same soup so delicious?

When it comes to making soup, it takes about 1 hour at most in other places. Many friends who can't stand the time even stew the soup in a pressure cooker for 30 minutes. Can you squeeze out the original flavor of food in such a short time?

There are four types of traditional Cantonese soup lists-soup, stewed soup, boiled soup and soup. When drinking soup, pay attention to "three stews and four stews". A bowl of soup should be cooked for at least three hours. And you can't add water on the way to the soup, otherwise the taste will be greatly reduced.

The most famous "Old Fire Soup" uses a casserole as a utensil and stews slowly for 2-3 hours, paying attention to the mellow taste of the soup; Stewed soup is to put the ingredients in a stew pot, heat them in water, and steam them in a pot, paying attention to the original flavor of the ingredients; Soup boiling means that the soup is boiled, and the ingredients can be eaten when cooked. This is the simplest; Soup often lives between "boiling" and "rolling", and is made of bean flour and potato flour, paying attention to the smooth and waxy taste.

When it comes to tools for cooking soup, most people outside Guangdong use pressure cookers to cook soup, while in Guangdong, pressure cookers are only used to cook some hard-to-cook meat, and they are not used many times. They always keep all kinds of soup pots at home, such as casserole, crock, ceramic pot, copper pot, iron pot and so on. The pots used for different ingredients are also different, which is particularly particular.